mariadnoca
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Speking of maple syrup...Traca, what were the results of your waffle bake-off?
- Thread starter mariadnoca
- Start date
I ate too many waffles! Need to get my mojo back.
So far I've tried 3 different recipes, but haven't landed on a favorite yet. One called for a combination of butter and shortening for the fat, I used butter and homemade-rendered lard. I liked the flavor on that one best but it wasn't very crispy. In fact, none of the recipes I've tried so far were crispy--only on the outside. I'm starting to think my criteria for the "perfect" waffle needs review. smileys/smile.gif
PS. The first 3 batches, I ate (nearly) all the waffles myself. I need to have a waffle party or a change in strategy. I OD's on waffles for a while....
So far I've tried 3 different recipes, but haven't landed on a favorite yet. One called for a combination of butter and shortening for the fat, I used butter and homemade-rendered lard. I liked the flavor on that one best but it wasn't very crispy. In fact, none of the recipes I've tried so far were crispy--only on the outside. I'm starting to think my criteria for the "perfect" waffle needs review. smileys/smile.gif
PS. The first 3 batches, I ate (nearly) all the waffles myself. I need to have a waffle party or a change in strategy. I OD's on waffles for a while....
I've tried 3 different recipes and 4 different irons and finally got crispy
by adding more flour. However, you could never call these light and etheral. But they do freeze/reheat back to the same state which was my "morning work waffle with peanut butter" criteria. I just can't do the standard 1:1 ratio of flour/liquid...those waffles end up like a saggy, soggy Viagra failure.
by adding more flour. However, you could never call these light and etheral. But they do freeze/reheat back to the same state which was my "morning work waffle with peanut butter" criteria. I just can't do the standard 1:1 ratio of flour/liquid...those waffles end up like a saggy, soggy Viagra failure.
The best waffles I have had are the yeast-raised ones from Marion Cunninham's . . .
recipe, or when I add extra butter to my regular waffle (pancake) recipe.
The Cunningham recipe, after it has yeast-risen all night, has 8 tblsp butter in it (1/2 cup).
http://www.saveur.com/article/Recipes/Yeast-Raised-Waffles
recipe, or when I add extra butter to my regular waffle (pancake) recipe.
The Cunningham recipe, after it has yeast-risen all night, has 8 tblsp butter in it (1/2 cup).
http://www.saveur.com/article/Recipes/Yeast-Raised-Waffles
When I made the batter last, it was pretty thin the next morning. . .
I whisked in the baking soda and those puppies were really light and crispy.
I don't know what to tell you but try using measuring your flour after it has been fluffed up and then spoon it gently into the measuring cup, and maybe try for a full twelve hour rise?
I whisked in the baking soda and those puppies were really light and crispy.
I don't know what to tell you but try using measuring your flour after it has been fluffed up and then spoon it gently into the measuring cup, and maybe try for a full twelve hour rise?
Didn't someone give their children all the same name, was it George Foreman? ., . .
That same-name option woulda saved my mom a LOT of grief--we used to always harass her because to call one of us (there were 5 of us) she would run through EVERYONE'S names--including the dog and cat!
That same-name option woulda saved my mom a LOT of grief--we used to always harass her because to call one of us (there were 5 of us) she would run through EVERYONE'S names--including the dog and cat!